Kiwi's Smoked Porter

All Grain Recipe

Submitted By: TheKiwi (Shared)
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Brewer: Beej
Batch Size: 5.28 galStyle: Other Smoked Beer (22B)
Boil Size: 8.26 galStyle Guide: BJCP
Color: 37.2 SRMEquipment: Warrior Pilot Brew System
Bitterness: 61.3 IBUsBoil Time: 90 min
Est OG: 1.060 (14.7° P)Mash Profile: Single Infusion, Full Body, No Mash Out
Est FG: 1.019 SG (4.7° P)Fermentation: Ale, Single Stage
ABV: 5.4%Taste Rating: 45.0

Amount Name Type #
5.28 gal Cary, NC Water 1
9 lbs 5.91 oz 2-Row Brewers Malt (1.8 SRM) Grain 2
1 lbs 6.05 oz Chocolate Malt (450.0 SRM) Grain 3
8.82 oz Caramel/Crystal Malt - 40L (40.0 SRM) Grain 4
3.53 oz Peat Smoked Malt (2.8 SRM) Grain 5
1.98 oz Perle [8.2%] - Boil 60 min Hops 6
0.99 oz Fuggle [4.8%] - Boil 15 min Hops 7
1 pkgs Whitbread Ale (Wyeast Labs #1099) Yeast 8


Not paying full attention to detail. Had guests and was explaining stuff to them and did not sparge properly. First did not do mash out and get temp up to 75C because controller had lost power. So mash only ever was at about the same as mash temp, not mash out. Then I sparged too quickly. That's really noticeable for efficiency. I noticed that the kettle had filled in what seemed like no time at all - been trying to make that go at least 45 min - this was more like half that or less. Had same result last time that happened as it affected target gravity. You MUST sparge slowly - cannot really go too slow except to take more time but if you take your time, you will be sure to hit the target gravity. Alternative is to just put in a lower efficiency factor and use more grain to speed up the process. Then I had all kinds of issues getting it into the fermenter. Cold break plugged up the hop bed on the false bottom; left some wort in the kettle - it just wouldn't penetrate hop bed layer. You could see like a shiny coating on the bed of hops whereas it's usually very matte.